U.S. patent application number 17/636757 was filed with the patent office on 2022-09-15 for frozen confection.
This patent application is currently assigned to Conopco, Inc., d/b/a UNILEVER, Conopco, Inc., d/b/a UNILEVER. The applicant listed for this patent is Conopco, Inc., d/b/a UNILEVER, Conopco, Inc., d/b/a UNILEVER. Invention is credited to Julian Francis BENT, William James FRITH, Michelle Elizabeth NEVILLE.
Application Number | 20220287324 17/636757 |
Document ID | / |
Family ID | 1000006391914 |
Filed Date | 2022-09-15 |
United States Patent
Application |
20220287324 |
Kind Code |
A1 |
BENT; Julian Francis ; et
al. |
September 15, 2022 |
FROZEN CONFECTION
Abstract
A frozen confection comprising sugars in a total amount S of
less than 21 wt % and amino acids in a total amount A of at least
0.75 wt %, wherein the frozen confection comprises at least one
amino acid selected from: alanine, arginine, glycine, lysine,
proline, serine, and dipeptides thereof.
Inventors: |
BENT; Julian Francis;
(Bedford, GB) ; FRITH; William James; (Leighton
Buzzard, GB) ; NEVILLE; Michelle Elizabeth; (Bedford,
GB) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Conopco, Inc., d/b/a UNILEVER |
Englewood Cliffs |
NJ |
US |
|
|
Assignee: |
Conopco, Inc., d/b/a
UNILEVER
Englewood Cliffs
NJ
|
Family ID: |
1000006391914 |
Appl. No.: |
17/636757 |
Filed: |
August 18, 2020 |
PCT Filed: |
August 18, 2020 |
PCT NO: |
PCT/EP2020/073131 |
371 Date: |
February 18, 2022 |
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23G 9/40 20130101; A23G
9/38 20130101; A23G 9/34 20130101 |
International
Class: |
A23G 9/38 20060101
A23G009/38; A23G 9/40 20060101 A23G009/40; A23G 9/34 20060101
A23G009/34 |
Foreign Application Data
Date |
Code |
Application Number |
Aug 22, 2019 |
EP |
19193150.0 |
Claims
1. A frozen confection comprising: sugars in a total amount S,
wherein S is less than 21 wt %; and amino acid monomers and
dipeptides selected from arginine, alanine, glycine, lysine,
proline, serine, and glycine-glycine dipeptide in a total amount A,
wherein A is at least 0.75 wt %.
2. The frozen confection as claimed in claim 1 wherein the combined
amount of sugars and amino acid monomers and dipeptides S+A in the
frozen confection is 5 wt % to 23 wt %.
3. The frozen confection as claimed in claim 2 wherein S+A is 7 wt
% to 22 wt %, preferably 8 wt % to 21 wt %.
4. The frozen confection as claimed in claim 1 wherein the S is
less than 20 wt %, preferably less than 18 wt %, more preferably
less than 15 wt %.
5. The frozen confection as claimed claim 1 wherein A is 1 wt % to
20 wt %, preferably 2 wt % to 15 wt %.
6. (canceled)
7. The frozen confection as claimed in claim 1 wherein the amino
acid monomers and dipeptides are amino acid monomers selected from:
arginine, lysine, and proline.
8. The frozen confection as claimed in claim 7 wherein the amino
acid monomer is proline.
9. The frozen confection as claimed in claim 1 wherein the frozen
confection is an ice cream comprising milk protein.
10. The frozen confection as claimed in claim 1 wherein the frozen
confection is a non-dairy ice cream, preferably comprising pea
protein, oat protein, soy protein, or a mixture thereof.
11. The frozen confection as claimed in claim 1 wherein the frozen
confection is a water ice.
Description
FIELD OF THE INVENTION
[0001] The present invention relates to frozen confections, in
particular frozen confections having enhanced extrudability.
BACKGROUND OF THE INVENTION
[0002] Frozen confection manufacture, such as that for ice cream,
involves the steps of: mix preparation; pasteurization and
homogenization; ageing; freezing; and hardening.
[0003] The first step is the preparation of the mix. The mixing
process is designed to blend together, disperse and hydrate the
ingredients in the minimum time with optimal energy usage.
[0004] The mix is then pasteurized to reduce the number of viable
micro-organisms to a level that is safe for human consumption, and
homogenized to break any fat particles down into small
droplets.
[0005] In the homogenizer the hot mix (>70.degree. C.) is forced
through a small valve under high pressure. Large fat droplets are
elongated and broken up into a fine emulsion of much smaller
droplets, greatly increasing the surface area. A second
homogenization step may be used with a lower pressure to reduce
clustering of the small fat droplets after the first stage.
[0006] Pasteurization may also take place in the holding tube, a
length of pipe from the homogenizer outlet whose length and
diameter are chosen to ensure that the mix is held at the
pasteurizing temperature for the required time.
[0007] After pasteurization the mix is cooled then aged, during
which emulsifiers adsorb to the surface of any droplets and any fat
inside the droplets begins to crystallize. Fat crystals may
protrude through the droplet surface and it is essential that
ageing is long enough for crystallization to occur and for
emulsifiers to displace some of the protein since both of these
processes are important precursors to the next stage in ice cream
production.
[0008] Freezing typically occurs using scraped surface heat
exchangers designed to remove heat from the viscous liquid of the
mix. Refrigerant flows through a jacket and cools the outside of
the barrel as it evaporates. Inside the barrel is a rotating dasher
driven by a motor. The dasher is equipped with scraper blades that
fit closely inside the barrel. The dasher subjects the mix to high
shear and scrapes of the layer of ice crystals that forms on the
barrel wall.
[0009] The mix at approximately 4.degree. C. is pumped from the
ageing tank into the freezer, where it is aerated and frozen before
being pumped out from the other end. Air can be injected into the
barrel of the freezer where it initially forms large bubbles.
[0010] Whilst the mix is aerated, it is simultaneously frozen. Heat
must be extracted from the mix both to cool it down (the sensible
heat) and to freeze water into ice (the latent heat). Approximately
five times more heat must be removed to freeze the water than to
cool the mix down. As the mix passes along the barrel, its
temperature decreases and its ice content increases. This causes
the viscosity of the mix to increase: the viscosity of the sugar
solution increases as the temperature decreases and the viscosity
of the suspension increases as the volume fraction of ice
increases.
[0011] The frozen mix is extruded from the freezer at a temperature
of approximately -5.degree. C. and the manufacture of standard
frozen confections therefore demands significant amounts of energy
to move the product during the scraped surface freezing of the
products and the subsequent extrusion under pressure at -5.degree.
C.
[0012] After extrusion, the temperature of the product is lowered
as quickly as possible after it leaves the freezer. This is known
as hardening. Products are usually hardened in a hardening tunnel,
an enclosed chamber into which the frozen confections pass on a
conveyor belt from the freezer. Inside, cold air (typically -30 to
-45.degree. C.) is blown over the products which are then stored in
cold stores at about -25.degree. C. before being distributed in a
cold chain at approximately the same temperature before storage at
the point of sale in freezers at approximately -18.degree. C.
[0013] There remains a need to optimize the viscosity of the frozen
confection mix during freezing in order to enhance the efficiency
of the manufacturing process and facilitate the industrial
manufacture of frozen confections. Nevertheless, this must be
achieved without negatively impacting the organoleptic properties
of the final product.
[0014] Amino acids are not a typical ingredient of ice cream. U.S.
Pat. No. 6,299,914 discloses calcium amino acid chelate complexes
for fortification of dairy products and oleaginous foods. Examples
12 and 13 describe a low-fat frozen yogurt and an ice cream,
respectively. Each of these products is fortified with a calcium
amino acid chelate complex which has an amino acid to calcium ratio
of about 1:1.
SUMMARY OF THE INVENTION
[0015] We have found that incorporating certain amino acids into
frozen confections can improve their extrudability and hence
enhance the efficiency of the manufacturing process for such
products. Moreover, this can be achieved in combination with a
reduction or even a total replacement of the sugars normally
present in the frozen confections. Therefore, the present invention
relates to a frozen confection comprising: [0016] sugars in a total
amount S, wherein S is less than 21 wt %; and [0017] amino acids in
a total amount A, wherein A is at least 0.75 wt %; wherein the
frozen confection comprises at least one amino acid selected from:
alanine, arginine, glycine, lysine, proline, serine, and dipeptides
thereof.
DETAILED DESCRIPTION OF THE INVENTION
[0018] The present invention relates to a frozen confection. As
used herein the term frozen confection means a confection intended
for consumption in the frozen state (i.e. where the temperature of
the confection is less than 0.degree. C., and preferably wherein
the confection comprises significant amounts of ice). Examples of
frozen confections include ice creams, sherbets, sorbets, granitas,
and water ices.
[0019] Ice cream includes both dairy and non-dairy products.
Sherbet means frozen dairy desserts that are low in milk
ingredients, high in sugar and slightly acidified. Sorbet (or
sorbetto) refers to products similar in composition to sherbets,
but excluding dairy ingredients. Sorbets may contain fruit and/or
fruit juice, and may be stabilised with egg white, pectin, or other
gum stabilisers. Granita means a water ice containing sugar, water
and flavours. Granitas are similar to sorbets, but are frozen with
very little agitation leading to a coarser texture with larger ice
crystals. Water ices (sometimes simply known as ices) are products
made of fruit juice, sweetener and stabiliser (with or without
additional fruit acid, flavouring, colour and/or water) that are
frozen with or without agitation, and typically do not contain
dairy or egg ingredients (other than optionally egg white).
[0020] Definitions and descriptions of various terms and techniques
used in frozen confection manufacture are found in Ice Cream by H.
Douglas Goff and Richard W. Hartel (2013, 7.sup.th Edition, Kluwer
Academic/Plenum Publishers). All percentages contained herein are
calculated by weight (unless otherwise indicated), with the
exception of percentages cited in relation to overrun.
[0021] Preferably the frozen confection is a dairy ice cream, a
non-dairy ice cream, or a water ice.
[0022] Where the frozen confection is a dairy ice cream it will
comprise milk protein. Any source of milk protein may be used, for
example skimmed milk powder, whole milk powder, whey protein,
processed soluble caseinate (such as sodium casinate), or a mixture
thereof. Most preferably the source of milk protein is skimmed milk
powder.
[0023] Where the frozen confection is a non-dairy ice cream it will
comprise plant protein. Any source of plant protein may be used,
for example pulse protein, cereal protein, or a mixture thereof.
Pulse proteins include pea protein, lentil protein, bean protein,
lupin protein, soy protein, and mixtures thereof. Cereal proteins
include oat protein, wheat protein, rye protein, barley protein,
rice protein, buckwheat protein, millet protein and mixtures
thereof. Preferably the plant protein comprises pea protein, oat
protein, soy protein, or a mixture thereof.
[0024] Where the frozen confection is a water ice, it may comprise
fruit juice and/or edible acid (such as citric acid).
[0025] The frozen confection comprises amino acids in a total
amount A, wherein A is at least 0.75 wt %. Preferably A is 1 wt %
to 20 wt %, more preferably 2 wt % to 15 wt %.
[0026] As used herein, "amino acids" refers to amino acid monomers
and dipeptides. It does not include peptides which have a chain
length of three or more amino acids, nor does it encompass
polypeptides or proteins. The amino acid may be incorporated in the
frozen confection as a free amino acid or in the form of a salt.
However, where an amino acid salt is used, it is only the
contribution of amino acid that is included when calculating A. For
example, 1 g of lysine HCl provides 0.8 g of lysine, since lysine
HCl is 80 wt % lysine and 20 wt % HCl.
[0027] The frozen confection comprises at least one amino acid
selected from: alanine, arginine, glycine, lysine, proline, serine,
and dipeptides thereof. Without wishing to be bound by theory, the
inventors believe that these amino acids have a positive influence
on extrudability because they are in solution at the temperature of
the frozen confection. Preferably the frozen confection comprises
at least one amino acid selected from alanine, glycine, lysine,
proline, serine, and glycine-glycine dipeptide, more preferably at
least one amino acid selected from: arginine, lysine and proline.
More preferably the frozen confection comprises proline. Preferably
the amount A is the total amount of alanine, arginine, glycine,
lysine, proline, serine, and dipeptides thereof in the frozen
confection (i.e. these are preferably the only amino acids added to
the frozen confection). More preferably the amount A is the total
amount of alanine, glycine, lysine, proline, serine, and
glycine-glycine dipeptide in the frozen confection, or even the
total amount of arginine, lysine and proline in the frozen
confection. Most preferably the amount A is the total amount of
proline in the frozen confection.
[0028] The frozen confection comprises sugars in a total amount S,
wherein S is less than 21 wt %. The incorporation of certain amino
acids into frozen confections can improve their extrudability in
combination with a reduction or even total replacement of sugar. As
such it is preferred that S is less than 20 wt %, less than 19 wt
%, less than 18 wt %, or even less than 15 wt %.
[0029] Sugars are used in almost all types of frozen confection and
have two major functions: delivering sweetness and controlling the
amount of ice. As used herein the term "sugars" includes
monosaccharides, disaccharides and oligosaccharides (which are
formed from 3 to 10 monosaccharide units). Monosaccharides include
glucose, fructose, galactose and mannose. Disaccharides include
sucrose, lactose and trehalose. Oligosaccharides include raffinose.
The term "sugars" does not include polysaccharides, which comprise
>10 monosaccharides.
[0030] Other ingredients commonly included in frozen confections
may contribute to the total sugar content S. For example, the
contribution of the lactose present in skimmed milk powder will be
included, as will the fructose present in any fruit juice/fruit
concentrate. Corn syrup (sometimes called glucose syrup)--a mixture
of monosaccharides, disaccharides and oligosaccharides--is included
in the total sugar content S. However, the total sugar content S
does not include maltodextrin (a mixture of polysaccharides).
[0031] It is possible for S to be 0 wt % if an alternative
sweetener is present in the frozen confection (e.g. a non-nutritive
sweetener, such as aspartame, acesulfame K, erythritol, or one or
more steviol glycosides such as rebaudioside A). However, this is
not usually preferred, and usually S will be at least 3 wt %,
preferably at least 4 wt % or even at least 5 wt %.
[0032] As a general rule, the inventors believe that sugar removal
can be balanced by increasing the amino acid content of the frozen
confection. This is thought to allow improved extrudability of the
frozen confection, without compromising the overall physicochemical
and/or organoleptic properties of the frozen confection that are
favoured by consumers. As such, it is preferred that the combined
amount of sugars and amino acids S+A in the frozen confection is 5
wt % to 23 wt %, preferably 7 wt % to 22 wt %, or even 8 wt % to 21
wt %.
[0033] The term aeration or aerated means that gas has been
intentionally incorporated into the frozen confection premix, for
example by mechanical means. The gas can be any gas, but is
preferably, in the context of frozen confections, a food-grade gas
such as air, nitrogen, nitrous oxide, or carbon dioxide. Hence the
term aeration is not limited to aeration using air. The extent of
aeration is measured in terms of `overrun` (with unit `%`), which
is defined as:
overrun = volume .times. of .times. aerated .times. product -
volume .times. of .times. initial .times. mix Volume .times. of
.times. initial .times. mix .times. 1 .times. 0 .times. 0 .times. %
##EQU00001##
[0034] Preferably the frozen confection has an overrun of from 10%
to 200%. More preferably the frozen confection has an overrun of
20% to 190%, 30% to 180%, 40% to 170%, 50% to 160%, 60% to 150%,
70% to 140%, 80% to 130, or even 90% to 120%.
[0035] The frozen confections of the present invention can be
manufactured by any suitable method.
[0036] Modern industrial ice cream freezers are scraped surface
heat exchangers which remove heat from viscous liquids. Ice cream
freezers typically consist of a cylindrical barrel and a
refrigerant, normally a liquefied volatile gas such as ammonia or
freon, that flows through a jacket and cools the outside of the
barrel as it evaporates. Inside the barrel is a rotating stainless
steel dasher driven by an electric motor. The dasher is equipped
with scraper blades that fit very closely inside the barrel. The
dasher subjects the mix to high shear and scrapes off the layer of
ice crystals that forms on the barrel wall.
[0037] Dashers can be open and closed and are used for different
types of product. Open dashers have an open cage supporting the
scraper blades, within which is a passively rotating whipper. The
dasher occupies 20 to 30% of the volume of the barrel. Closed
dashers have a solid core, and occupy approximately 80% of the
volume. Open dashers give lower shear and longer residence times
than closed ones for the same outlet temperature and throughput.
Open dashers are generally used for frozen confection production.
Ice cream mix at approximately 4.degree. C. is pumped from the
ageing tank into the barrel, where it is aerated and frozen before
being pumped out from the other end. The operation of the factory
freezer is controlled by a number of parameters. The refrigerant
pressure sets the temperature at which it evaporates, and hence the
wall temperature (typically -30.degree. C.). The mix and air
in-flow and ice cream out-flow rates determine the time that the
mix spends inside the barrel (known as the residence time), the
overrun, the pressure inside the barrel (typically 5 atmospheres)
and the throughput (which can be as much as 3000 litres per hour in
a large industrial freezer). All of these, together with the dasher
rotation speed (typically 200 rpm), determine the outlet
temperature. The beating of the dasher shears the large air bubbles
and breaks them down into many smaller ones. Whilst the mix is
aerated, it is simultaneously frozen.
[0038] Approximately five times more heat must be removed to freeze
the water than to cool the mix down. As the mix passes along the
barrel, its temperature decreases and its ice content increases.
Both of these cause the viscosity of the mix to increase: the
viscosity of the sugar solution decreases as the temperature
decreases and the viscosity of the suspension increases as the
volume fraction of ice increases. The ice content of a typical
formulation is 35% when it leaves the factory freezer at -5.degree.
C. and 54% at a typical storage temperature of -18.degree. C. The
increase in the viscosity due to ice formation begins about one
third of the distance along the barrel. Increasing the viscosity
means that the mix becomes increasingly hard to beat and much more
energy input is required to rotate the dasher and to move the
product through the freezer. This extra energy is dissipated in the
mix as heat, which must be removed and there comes a point when the
energy input through the dasher equals the energy removed as heat
by the refrigerant, i.e. the process becomes self-limiting. For
this reason, the lowest outlet temperature which can be achieved in
a conventional ice cream freezer is about -5.degree. C. to
-6.degree. C., and about half of the cooling capacity is used to
remove heat generated in this way.
[0039] There is therefore a need to manage the viscosity in the
scraped surface heat exchanger to address this issue without
impacting on the organoleptic acceptability of the final
product.
[0040] Water ices can be produced using the ice cream process, but
since they usually do not contain fat and often are not aerated,
some steps are missed out. The ingredients are dosed and mixed, and
the mix is then pasteurized. Homogenization and ageing are
unnecessary, because of the absence of fat. The mix is frozen in
the factory freezer, usually without the injection of air. In water
ice mixes, the ice phase volume changes rapidly with temperature.
Therefore, a small fluctuation in temperature can cause a large
change in ice phase volume. If the amount of ice becomes too high,
it can form large solid lumps in the barrel, which can damage the
scraper blades, prevent the dasher from rotating and cause the
motor to burn out. This is known as icing up. Using an open dasher,
and hence a large volume of mix, gives a buffer against such
fluctuations and reduces the likelihood of icing up. For aerated
water ice products, such as sorbets, a barrel pressure of 2 to 3
atmospheres is used to achieve the required overrun. On exit from
the factory freezer, a water ice slush is produced, with an ice
phase volume that is determined by the outlet temperature. The size
and shape of the ice crystals are similar to those in ice
cream.
[0041] The present inventors have discovered that through the use
of certain amino acids and the careful control of the sugar content
of the formulation of a frozen confection, a mix can be provided
that has improved viscosity allowing it to be processed more
efficiently in the scraped surface heat exchanger. The composition
is easier to extrude during manufacture, and provides these
benefits without impacting on the organoleptic acceptability of the
final product.
[0042] Unless otherwise specified, numerical ranges expressed in
the format "from x to y" are understood to include x and y, and in
specifying any range of values or amounts, any particular upper
value or amount can be associated with any particular lower value
or amount.
[0043] Except in the examples and comparative experiments, or where
otherwise explicitly indicated, all numbers are to be understood as
modified by the word "about". As used herein, the indefinite
article "a" or "an" and its corresponding definite article "the"
means at least one, or one or more, unless specified otherwise.
FIGURES
[0044] The cartridge that was used in the extrudability assessments
described in the Examples is illustrated in the Figures, in
which:
[0045] FIG. 1a is a cross-sectional view of the cartridge; and
[0046] FIG. 1b is a view of the bottom of the cartridge (with
regard to the orientation shown in FIG. 1a).
[0047] FIG. 1a shows the cartridge used in the extrudability
assessment in cross section. The total length of the cartridge A-A
was 97 mm. The length B-B was 90 mm (this is the length from the
top of the cartridge to the point at which the begins to taper
towards the aperture). The end of the cartridge comprising the
aperture was 36 mm in diameter (C-C) and the internal diameter of
the main body of the cartridge was 52 mm (D-D). When filled, a
plunging body with a shape corresponding to the tapered portion of
the cartridge was inserted into the top of the cartridge. Upon
actuation, the plunging body forced the ice cream out of the
aperture shown in FIG. 1b. The aperture is located at the bottom of
the cartridge as orientated in FIG. 1a. The aperture has the shape
of a regular seven-pointed star, in which E-E is 25 mm and F-F is 9
mm.
EXAMPLES
[0048] The following examples are intended to illustrate the
invention and are not intended to limit the invention to those
examples per se.
[0049] Ingredients
[0050] Ingredients (and suppliers) used in the examples were as
follows: [0051] Skimmed milk powder (SMP) (Dairy Crest) [0052] Pea
protein (Nutralys S85F--Roquette) [0053] Oat protein
(PrOatein.RTM.--Tate & Lyle) [0054] Coconut oil (Cargill Inc)
[0055] Proline (Hellenia) [0056] Alanine (Bulk Powders) [0057]
Serine (Ajinomoto) [0058] Glycine (Bulk Powders) [0059] Lysine HCl
(Hellenia) [0060] Glycine-Glycine dipeptide (Bachem) [0061] Sucrose
(British Sugar) [0062] Corn syrup (DE 28) (Cargill Inc) [0063] 2 DE
maltodextrin (2 DE MD) (Cargill Inc) [0064] 7-10 DE maltodextrin
(7-10 DE MD) (Cargill Inc) [0065] 6-19 DE maltodextrin (16-19 DE
MD) (Cargill Inc) [0066] Acesulfame potassium (Ace K) (Nutrinova)
[0067] Locust bean gum (LBG) (Danisco) [0068] Guar gum (Danisco)
[0069] Kappa-carrageenan (CP Kelco) [0070] H P60 (Danisco) [0071]
HP70 (PS-222) (Danisco) [0072] Citric acid (Jungbunzlauer Austria
AG) [0073] Cocoa powder (Barry Callebaut) [0074] Orange flavour
(Foodie Flavours) [0075] Vanilla flavours (Symrise) [0076] Lemon
flavour (Foodie Flavours)
[0077] Ice Content
[0078] A .mu.RC reaction calorimeter (Thermal Hazard Technology)
was used to assess the ice content of each sample prior to
extrusion testing. 200 .mu.l of ice cream premix was loaded into
samples cells and placed in the calorimeter. Samples were run
against an empty sample cell. Samples were cooled from +20.degree.
C. to -20.degree. C. at a rate of 2.degree. C./min and held at
-20.degree. C. for 20 min. Samples were then warmed to +20.degree.
C. at a rate of 0.5.degree. C./min, and the endothermic peak of ice
melting recorded. The .mu.RC analysis software was used to
determine the area under the endothermic peak, and the ice content
calculated.
[0079] Extrudability Assessment
[0080] The cartridge used in the extrudability assessments is
illustrated in FIG. 1, and the dimensions of the cartridge are as
described above.
[0081] Filled cartridges were held at a temperature of -5.degree.
C. during the assessment. An Instron 5500 with an Instron 3116-005
temperature controlled test chamber was used. The chamber was
fitted with an adaptor to house the cartridge (the adaptor was
pre-cooled to -5.degree. C.). A filled cartridge was placed in the
chamber. The Intron plunger was lined up against the lid of the
cartridge (the lid of the cartridge was shaped to correspond to the
tapered portion of the cartridge). During the test, the samples was
extruded from the cartridge at a speed of 500 mm/min. Samples was
extruded for 8 seconds, and the load required to extrude the
samples was measured. Each sample was tested 5 times.
Example 1
[0082] Chocolate ice creams were made according to the formulations
in Table 1. The specified total sugar content (S) includes the
contribution of SMP (52% lactose) and cocoa powder (0.18% sugars),
together with sucrose and DE 28 (a mixture of monosaccharides,
disaccharides and oligosaccharides); it does not include the
maltodextrin (a mixture of polysaccharides).
[0083] Process
[0084] The formulations were produced as 2 litre mixes according to
the following method. Water at 80.degree. C. was added to a
container and pre-blended sugars, amino acids (where present),
stabilisers and emulsifiers were added to the water with mixing at
250 rpm for 2 min (using an overhead stirrer with pitch blade
impeller; IKA Eurostar digital, Euro-ST S2). The mixing speed was
then increased to 450 rpm and the skimmed milk powder, cocoa powder
and coconut oil were added (with approximately 1 min stirring
between each ingredient). Further mixing at 500 rpm for 10 min was
carried out, after which the temperature was raised to 79.degree.
C. for 2 seconds to pasteurise the mix. Water loss due to
evaporation was determined, and any water lost was replaced with
the equivalent amount of boiling water which was added and mixed in
with a spoon.
TABLE-US-00001 TABLE 1 chocolate ice cream formulations Sample
Ingredient (wt %) B 1 2 3 4 5 6 7 Coconut oil 8 8 8 8 8 8 8 8 SMP
10 10 10 10 10 10 10 10 Sucrose 11 10.4 9.8 9.2 8.6 8 -- 5.5 Ace K
-- -- -- -- -- -- -- 0.015 DE 28 5 4.5 4 3.5 3 2.5 -- 2.5 16-19 DE
MD 1 1 1 1 1 1 1 -- 2 DE MD -- -- -- -- -- -- -- 1 Proline -- 1 2 3
4 5 10 5 LBG 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 Guar gum 0.15
0.15 0.15 0.15 0.15 0.15 0.15 0.15 HP60 0.15 0.15 0.15 0.15 0.15
0.15 0.15 0.15 HP70 (PS-222) 0.15 0.15 0.15 0.15 0.15 0.15 0.15
0.15 Cocoa powder 6 6 6 6 6 6 6 6 Water 58.4 58.5 58.6 58.7 58.8
58.9 64.4 61.385 TOTAL 100 100 100 100 100 100 100 100 Total sugars
(S) 21.21 20.11 19.01 17.91 16.81 15.71 5.21 13.21 Amino acid (A) 0
1 2 3 4 5 10 5
[0085] The resultant mix was homogenised using a two-stage bench
top homogeniser. The first stage was at 450 bar and the second
stage at 50 bar. The homogenised mix was then cooled in a fridge
for about 12 hours, before being frozen for 20 minutes in a Taylor
104 benchtop scraped surface freezer with an overrun of
approximately 30%. The frozen mixture was extruded into the
cartridges at a temperature of -3.degree. C. The filled cartridges
(each containing 145 ml ice cream) were placed in a blast freezer
at -30.degree. C. for 2 hours, and then transferred to a storage
freezer operating at -20.degree. C.
[0086] Ice Content
[0087] The ice content of the samples was determined according to
the method set out above. All samples had an ice content of
59%.+-.1 at -20.degree. C.
[0088] Extrudability Assessment
[0089] Samples were removed from the storage freezer and placed in
a Weiss cabinet at -5.degree. C. for 12 hours prior to the
extrudability assessment. Filled cartridges were also held at a
temperature of -5.degree. C. during the assessment to ensure that
the ice cream was at the extrusion temperature of a typical scraped
surface heat exchanger.
[0090] The procedure described above was followed, and the
following ice cream samples were tested: Sample B (A=0 wt %),
Sample 2 (A=2 wt %), Sample 3 (A=3 wt %), Sample 5 (A=5 wt %) and
Sample 6 (A=10 wt %). The average loads (and standard deviations)
are shown in Table 2. The data indicates that the presence of amino
acids (in this case proline) results in a dramatic improvement in
the extrudability of the ice cream.
TABLE-US-00002 TABLE 2 results of extrudability assessments Sample
Average load (N) SD B 61.96 6.36 2 39.50 4.42 3 26.20 3.45 5 27.15
2.93 6 29.16 3.37
[0091] Further Physical Assessments
[0092] Ice cream samples (Sample B, Sample 2, Sample 3, Sample 5
and Sample 6) were dosed into small containers and assessed for
firmness, scoopability, and their general acceptability as ice
cream in terms of their servability. Relative to the control
(Sample B), Samples 2, 3, 5 and 6 were all found to have acceptable
physical properties, indicating that they would be considered as
equivalent to normal ice cream by consumers despite the elevated
levels of amino acids and decreased level of total sugars.
[0093] Organoleptic Properties
[0094] Organoleptic assessments were carried out on Sample B,
Sample 6 and Sample 7. In these assessments, 9 experienced tasters
consumed each of the samples and gave scores (on a scale of 0 to
10) for the crumbliness, hardness, firmness, iciness, smoothness,
and coldness of the ice creams. The results are shown in Table
3.
TABLE-US-00003 TABLE 3 results of organoleptic assessments Sample
Parameter B 6 7 Crumbliness 3.00 3.11 3.33 Hardness 7.00 4.33 6.66
Firmness 7.00 4.00 7.00 Iciness 2.00 4.22 3.11 Smoothness 7.00 6.22
6.33 Coldness 5.00 6.11 5.88
[0095] The results indicate that Sample 7 was almost
indistinguishable from Sample B (control). Although Sample 6
diverged in terms of hardness and firmness, it was still found to
be wholly acceptable and overall comparable to standard ice creams
(including Sample B).
Example 2
[0096] Orange flavoured water ices were made according to the
formulations in Table 4. Only the sucrose contributes to the
specified total sugar content S (i.e. it does not include the
maltodextrin, which is a mixture of polysaccharides).
TABLE-US-00004 TABLE 4 water ice formulations Sample Ingredient (wt
%) C 8 9 Sucrose 14 7 -- Citric acid 0.6 0.6 0.6 7-10 DE MD 8.5 8.5
8.5 Proline -- 1.075 2.125 Alanine -- 1.075 2.125 Serine -- 1.075
2.125 Glycine -- 1.075 2.125 LBG 0.2 0.2 0.2 Orange flavour 0.15
0.15 0.15 Water 76.55 79.25 82.05 TOTAL 100 100 100 Total sugars
(S) 14 7 0 Amino acid (A) 0 4.3 8.5
[0097] Process
[0098] The formulations were produced as 1 litre mixes according to
the following method.
[0099] Water at 80.degree. C. was added to a container and
pre-blended sugars, amino acids (where present), stabilisers and
acids were added to the water with mixing at 300 rpm for 10 min
(using an overhead stirrer with pitch blade impeller; IKA Eurostar
digital, Euro-ST D S2). Flavourings were then added, after which
the temperature was raised to 79.degree. C. for 2 seconds to
pasteurise the mix. Water loss due to evaporation was determined,
and any water lost was replaced with the equivalent amount of
boiling water which was added and mixed in with a spoon. The
resultant mix was cooled in a fridge for about 4 hours, before
being frozen in a stirred pot set up (rotating blade set to 50 rpm)
until a temperature of -2.7.degree. C. (.+-.1.degree. C.) was
achieved. The frozen mixture was spooned into cartridges
(pre-cooled to -5.degree. C.).
[0100] Extrudability Assessment
[0101] The procedure outlined above was followed. The average loads
(and standard deviations) are shown in Table 5.
TABLE-US-00005 TABLE 5 results of extrudability assessments Sample
Average load (N) SD C 38.72 5.93 8 22.02 4.32 9 16.42 3.26
[0102] Once again, the presence of amino acids (in this case a
mixture of proline, alanine, serine and glycine) was associated
with a dramatic improvement in the extrudability of the frozen
confection.
Example 3
[0103] Vanilla non-dairy ice creams were made according to the
formulations in Table 6. The specified total sugar content (S)
includes the sucrose and DE 28 (a mixture of monosaccharides,
disaccharides and oligosaccharides); it does not include the
maltodextrin (a mixture of polysaccharides). The oat and pea
proteins did not contribute any sugars to the formulation. The
specified amino acid content (A) is the amount of lysine provided
by the lysine HCl (i.e. 1 g of lysine HCl provides 0.8 g of lysine,
since lysine HCl is 80 wt % lysine and 20 wt % HCl).
TABLE-US-00006 TABLE 6 non-dairy ice cream formulations Sample
Ingredient (wt %) D 10 11 12 Coconut oil 5 5 5 5 Pea protein 0.65
0.65 0.65 0.65 Oat protein 0.93 0.93 0.93 0.93 Sucrose 12 10 8 6 DE
28 2 1.8 1.6 1.4 Lysine HCl -- 1 2 3 LBG 0.15 0.15 0.15 0.15 Guar
gum 0.15 0.15 0.15 0.15 Kappa carrageenan 0.015 0.015 0.015 0.015
HP60 0.15 0.15 0.15 0.15 HP70 (PS-222) 0.15 0.15 0.15 0.15 Vanilla
flavour 0.198 0.198 0.198 0.198 Water 78.607 79.807 81.007 82.207
TOTAL 100 100 100 100 Total sugars (S) 14 11.8 9.6 7.4 Amino acid
(A) 0 0.8 1.6 2.4
[0104] Process
[0105] Dry sugars, amino acids (where present), stabilisers and
emulsifiers were mixed together and then dispersed in hot water
(80.degree. C.) with mixing at 250 rpm for 2 min (using an overhead
stirrer with pitch blade impeller; IKA Eurostar digital, Euro-ST D
S2). The mixing speed was increased to 450 rpm and the protein (oat
protein+pea protein) added, followed by the coconut oil, and
finally the vanilla flavour (with approximately 1 min stirring
between each ingredient). Further mixing at 500 rpm for 10 min was
carried out, after which the temperature was raised to 79.degree.
C. and the mix pasteurised for 2 seconds. Water loss due to
evaporation was determined, and any water lost was replaced with
the equivalent amount of boiling water.
[0106] The resultant mix was homogenised using a two-stage bench
top homogeniser. The first stage was at 450 bar and the second
stage at 50 bar. The homogenised mix was then cooled in a fridge
for about 12 hours, before being frozen for 20 minutes in a Taylor
104 benchtop scraped surface freezer with an overrun of around 43%.
The frozen mixture was extruded into cartridges at a temperature of
-3.degree. C. The filled cartridges were placed in a blast freezer
at -30.degree. C. for 2 hours, and then transferred to a storage
freezer operating at -20.degree. C.
[0107] Ice Content
[0108] The ice content of the samples was determined according to
the method set out above. All samples had an ice content of
75%.+-.1 at -18.degree. C.
[0109] Extrudability Assessment
[0110] Samples were removed from the storage freezer and placed in
a Weiss cabinet at -5.degree. C. for 12 hours prior to the
extrudability assessment. Filled cartridges were also held at a
temperature of -5.degree. C. during the assessment to ensure that
the ice cream was at the extrusion temperature of a typical scraped
surface heat exchanger. The procedure described above was followed.
The average loads (and standard deviations) are shown in Table 7.
The results show that the presence of amino acids (in this case
lysine) leads to a dramatic improvement in the extrudability of
non-dairy ice cream.
TABLE-US-00007 TABLE 7 results of extrudability assessments Sample
Average load (N) SD D 69.35 1.69 10 56.23 3.61 11 49.00 4.72 12
35.07 2.91
[0111] Organoleptic Properties
[0112] Organoleptic assessments were carried out on Sample D,
Sample 10, Sample 11 and Sample 12. In these assessments, 4
experienced tasters consumed each of the samples and gave scores
(on a scale of 0 to 10) for the crumbliness, hardness, firmness,
iciness, smoothness, and coldness of the ice creams (served at
-18.degree. C.). The results are shown in Table 8.
TABLE-US-00008 TABLE 8 results of organoleptic assessments Sample
Parameter D 10 11 12 Crumbliness 2.00 2.00 1.66 2.00 Hardness 5.00
4.88 5.00 5.00 Firmness 6.00 6.00 6.00 6.00 Iciness 6.00 6.33 6.00
7.33 Smoothness 4.00 4.00 4.11 5.00 Coldness 5.00 5.00 5.00
5.00
[0113] As can be seen from the results, there was very little
difference observed between the samples. Although Sample 12
diverged in terms of iciness and smoothness, it was still found to
be wholly acceptable and overall comparable to standard non-diary
ice creams (including sample D).
Example 4
[0114] Lemon flavoured water ices were made according to the
formulations in Table 9. Only the sucrose contributes to the
specified total sugar content (i.e. it does not include the
maltodextrin, which is a mixture of polysaccharides). The
formulations were produced as 1 litre mixes according to the
process described for Example 2.
TABLE-US-00009 TABLE 9 water ice formulations Sample Ingredient (wt
%) E 13 Sucrose 14 7 Citric acid 0.6 0.6 17-19 DE MD 8.5 8.5
Glycine-Glycine -- 5 LBG 0.2 0.2 Lemon flavour 0.13 0.13 Water
76.57 78.57 TOTAL 100 100 Total sugars (S) 14 7 Amino acid (A) 0
5
[0115] Extrudability Assessment
[0116] The procedure outlined above was followed. The average loads
(and standard deviations) are shown in Table 10.
TABLE-US-00010 TABLE 10 results of extrudability assessments Sample
Average load (N) SD E 23.16 2.83 13 18.71 1.88
[0117] Once again, the presence of amino acids (in this case a
glycine-glycine dipeptide) was associated with an improvement in
the extrudability of the frozen confection compared to the
control.
* * * * *